Easy Chicken And Drop Dumplings Recipe Recipe For Meatloaf

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CHICKEN WITH FLUFFY DROP DUMPLINGS



Chicken With Fluffy Drop Dumplings image

Chicken is cooked and then topped with easy drop dumplings to create a hearty, satisfying comfort-food dish that would be ideal for a family dinner.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h40m

Yield 4

Number Of Ingredients 23

For the Soup:
5 pounds chicken fryer parts (bone-in breast, thighs, legs, and wings)
2 tablespoons butter
2 tablespoons olive oil
4 cups water
1 rib celery, diced
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
1 teaspoon seasoned salt (such as Lawry's)
1/2 teaspoon pepper
3 tablespoons all-purpose flour
For the Dumplings:
1 cup (or 4 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1 tablespoon shortening
1 tablespoon minced fresh parsley
1 large egg
3 tablespoons milk

Steps:

  • Gather the ingredients.
  • Melt the butter with the olive oil in a Dutch oven or stockpot over medium heat.
  • Pat the chicken pieces dry with a paper towel.
  • Sear chicken pieces in the butter and olive oil mixture until they are just brown on all sides, about 4 to 5 minutes.
  • Add the water, celery, onion, garlic, thyme, parsley, bay leaf, seasoned salt, and pepper. Cover and bring to a boil; then simmer for 1 to 2 hours, or until the chicken is cooked and tender.
  • Remove the chicken meat from the bones, chop meat, and return to the pot.
  • Stir the flour in a small bowl with just enough cold water to make a smooth paste.
  • Add the flour paste to the hot stew, stirring until thickened over medium heat.
  • Gather the ingredients.
  • In a bowl, whisk together the 1 cup of flour, baking powder, poultry seasoning and salt; blend well.
  • Cut the shortening into the flour mixture using a fork, and add the fresh parsley.
  • In a separate bowl, whisk together the egg and milk.
  • Add to the dry mixture and stir with a fork until well blended into a sticky, shaggy dough.
  • Drop dumplings by teaspoonfuls onto chicken soup. Cover, and steam for 10 minutes, or until dumplings are fluffy and cooked through inside.

Nutrition Facts : Calories 1567 kcal, Carbohydrate 34 g, Cholesterol 597 mg, Fiber 2 g, Protein 142 g, SaturatedFat 27 g, Sodium 1259 mg, Sugar 2 g, Fat 92 g, ServingSize 4 servings, UnsaturatedFat 0 g

EASY CHICKEN & DROP DUMPLINGS



Easy Chicken & Drop Dumplings image

BIG tip: DO NOT STIR DUMPLINGS after dropping them into stock, all your dumplings will disintegrate. I learned this the hard way the first time I made dumplings

Provided by Douglas Poe

Categories     Stocks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 rotisserie-cooked chicken or 3 -4 boneless chicken breasts, cut up
8 cups chicken broth
2 cups sliced or diced carrots
2 cups sliced celery, with leafy green tops
1 cup diced onion
2 tablespoons parsley (fresh or dried)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon chicken base (can use 3 bouillon cubes)
1/4 teaspoon pepper
salt
2 cups Bisquick baking mix
2/3 cup milk

Steps:

  • Broth:.
  • Bring stock to boil, add carrots, celery, onion, chicken base, garlic powder, and onion powder cook for 5 to 10 minutes.
  • Add parsley, pepper, and cook for another 10 minutes.
  • When vegetables are tender add chicken.
  • Adjust seasoning by adding salt and extra pepper if needed.
  • Dumplings:.
  • Stir ingredients until soft dough forms.
  • Drop by spoonfuls onto boiling stew; reduce heat to simmer.
  • Cook uncovered 10 minutes then cover and cook 10 minutes.

CHICKEN AND DROP DUMPLINGS



Chicken and Drop Dumplings image

Make and share this Chicken and Drop Dumplings recipe from Food.com.

Provided by pansregnig

Categories     < 4 Hours

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 24

1/4 cup butter
2 cups onions, diced
1 cup celery, diced
2 teaspoons fresh thyme, minced, packed
1 teaspoon fresh rosemary, minced, packed
1 teaspoon fresh sage, minced, packed
1/4 teaspoon cayenne pepper
1 cup all-purpose flour
1/2 cup dry white wine
8 cups chicken broth
1/4 cup heavy cream
3 cups cooked chicken, shredded
1/2 cup frozen peas
1 tablespoon fresh lemon juice
1/4 teaspoon white pepper
3 ounces baby carrots, peeled
3 ounces squash, assorted baby squash, halves
3 ounces green beans, trimmed
1 cup buttermilk
4 1/2 tablespoons unsalted butter
2 1/4 cups cake flour
1 1/2 tablespoons fresh parsley, chopped
3 3/4 teaspoons baking powder
2 teaspoons kosher salt

Steps:

  • Preheat oven to 375°F.
  • Sweat onion, celery, herbs, and cayenne in butter in a covered Dutch oven over medium heat for 5-8 minutes until vegetables are softened. Stir in flour and cook 1 minute; don't worry about clumps.
  • Deglaze with wine, whisk in cicken broth, and simmer 15 minutes, or until thickened. Whisk in cream. Add chicken, peas, lemon juice, salt, and pepper; bring to a simmer. Stir carrots, squash and green beans into stew.
  • Meanwhile, make the dumpling dough. Warm buttermilk and 3 tablespoons butter in for the dumplings in a saucepan over low heat until butter melts (do not worry if the buttermilk curdles).
  • Combine cake flour, parsley, baking powder, and salt in a bowl. Stir buttermilk mixture into dry ingredients to form a wet dough.
  • Drop dough onto simmering stew with a cookie scoop or spoon. cover, transfer pot to the oven, and steam 15 minutes, or until a toothpick inserted in the dumplings comes out clean.

Nutrition Facts : Calories 344.8, Fat 13.9, SaturatedFat 7.4, Cholesterol 55.5, Sodium 1007.3, Carbohydrate 35.4, Fiber 2.1, Sugar 4, Protein 17

FARM-STYLE CHICKEN AND DROP DUMPLINGS



Farm-Style Chicken and Drop Dumplings image

Provided by Nancy Fuller

Categories     main-dish

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Two 3-pound chickens, each cut into 6 pieces and backbones reserved
1/2 cup (1 stick) unsalted butter
6 medium carrots, chopped into 1-inch pieces
6 cloves garlic, thinly sliced
4 stalks celery, chopped into 1-inch pieces
2 large leeks, white part only, chopped into 1/2-inch pieces and soaked in cold water to remove grit
2 medium yellow onions, chopped into 1/2-inch pieces
1 tablespoon poultry seasoning
1/2 cup all-purpose flour
2 1/2 cups flour
3/4 cup milk, plus more if needed
2 tablespoons butter
1 tablespoon baking powder
2 teaspoons salt
2 large eggs
1/4 cup chopped fresh parsley

Steps:

  • For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
  • Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
  • In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
  • Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
  • For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
  • Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

EASY CHICKEN AND DUMPLINGS



Easy Chicken and Dumplings image

A super easy way to make chicken and dumplings. My husband and kids loved it.

Provided by Jen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 (32 ounce) container chicken broth
4 skinless, boneless chicken breast halves, cubed, or more as needed
1 onion, chopped
½ (16 ounce) package baby carrots
2 stalks celery, chopped
1 bay leaf
salt and ground black pepper to taste
2 ¼ cups baking mix (such as Bisquick ®)
⅔ cup milk

Steps:

  • Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
  • Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 35.4 g, Cholesterol 44.9 mg, Fat 9.4 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 2.6 g, Sodium 1361.9 mg, Sugar 5.6 g

MOM'S SIMPLE DUMPLINGS



Mom's Simple Dumplings image

As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!

Provided by Zen K.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 30m

Yield 6

Number Of Ingredients 5

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Steps:

  • Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
  • Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 25.7 g, Cholesterol 2.4 mg, Fat 7.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 466.3 mg, Sugar 1.5 g

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